Step 1

In a large bowl, combine butter with salt, pepper, olive oil, lemon juice, lemon zest, parsley, and crushed garlic. Mix until smooth and well incorporated.

Step 2

Season the turkey cavity with salt and pepper. Stuff with onions, lemon, garlic, and bay leaves for an aromatic stuffing. Loosen the skin of the turkey and stuff the butter mixture underneath, spreading it evenly across the meat. Drizzle olive oil over the skin and rub in to ensure a golden, crisp finish.

Step 3

Preheat the oven to 220°C (425°F). Roast the turkey for 10-15 minutes at high heat to brown the skin, then reduce the temperature to 180°C (350°F). Roast for 2 ½ hours, basting every 30 minutes to ensure the meat stays moist. If the turkey is not fully cooked after 2 ½ hours, cook for an additional 15 minutes.

Step 4

Once cooked, remove the turkey from the oven and let it rest for 45 minutes before carving. Serve with gravy, stuffing, and cranberry sauce.